Roasted Squash And Garlic Soup With Sage Food

BUTTERNUT SQUASH, ROASTED GARLIC & SAGE SOUP

Steps:

• In a large soup pot, sauté the onion in half of the butter until caramelized, about 20 minutes.
• Add squash, roasted garlic cloves, sage & chicken stock.
• Simmer until squash is tender.
• Puree with an immersion blender or in a food processor.
• Add cream and season with salt & pepper.
• Garnish with additional sage leaves fried in 2 tablespoons of butter.
• Enjoy!

ROASTED SQUASH AND GARLIC SOUP WITH SAGE

Steps:

• Preheat oven to 425°F.
• Peel the squash, cut in half and remove seeds and pith. Cut each half in half again. Place squash, quartered onion and garlic in single layer on roasting pan.
• Drizzle the vegetables with olive oil; coating well. Sprinkle the ground cumin on the squash pieces and then place the squash cut side down in the roasting pan.
• Sprinkle vegetables with salt and pepper. Scatter 3/4 of the sage leaves in the pan.
• Roast for 30 minutes, turning vegetables occasionally so they do no burn. Continue roasting for approximately 30 minutes longer or until vegetables can be pierced easily with a fork. (The onion and garlic will take less time so you can remove them earlier from the oven.) Remove squash and set aside.
• Transfer vegetables to a large soup pot. Add the onions; squeeze out the roasted garlic cloves from their peel. Next add the squash. Discard sage. Process soup mixture using a hand held immersion blender. Puree until smooth.
• Stir in vegetable broth. Heat soup until very hot, but not boiling. Add the vinegar or lemon juice, salt and pepper to taste and the whipping cream if using.
• Serve soup hot sprinkled with roasted pumpkin seeds if desired and a few small thinly sliced sage leaves for garnish.

BUTTERNUT SQUASH SOUP WITH SAGE

Steps:

• 1. Heat the butter and oil in a 6-quart saucepot over medium heat. Add the squash, apples, onion, sage, salt and black pepper and cook until the vegetables are almost tender.
• 2. Stir the broth in the saucepot. Heat to a boil. Reduce the heat to low and cook for 10 minutes or until the squash is tender.
• 3. Using an immersion blender, puree the squash mixture. Serve the soup with the crackers, if desired.

CREAMY BUTTERNUT SQUASH & SAGE SOUP

Steps:

• Preheat oven to 400°. Place squash in a foil-lined 15x10x1-in. baking pan. Drizzle with oil; sprinkle with sage, salt and pepper. Toss to coat. Roast 30-35 minutes or until tender, stirring occasionally., Meanwhile, in a large saucepan, heat oil and 1 tablespoon butter over medium heat. Add onion and garlic; cook and stir 3-4 minutes or until softened. Reduce heat to medium-low; cook 30-40 minutes or until deep golden brown, stirring occasionally. Stir in salt, pepper flakes and pepper., Add water, sweet potato and carrot to saucepan. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until vegetables are tender. Add squash mixture and remaining butter to soup. Puree soup using an immersion blender. Or cool soup slightly and puree in batches in a blender; return to pan and heat through.

BUTTERNUT SQUASH SOUP WITH ROASTED GARLIC

Steps:

• Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
• Season the squash with salt and pepper and tuck 2 sprigs of thyme into each cavity. Place, cut side down, on the baking sheet and roast until fork-tender, about 40 minutes.
• When the squash is cool enough to handle, discard the thyme; peel the squash and coarsely chop. Combine the squash, garlic, and 1/2 cup of the chicken stock in a food processor and puree until smooth.
• Add the remaining stock gradually until the mixture forms a very loose puree. Season the soup with salt and pepper.